Saute the onions with the olive oil for about 10 minutes in a medium-size pot. Then, add the rice, sugar and salt, stir. Cover and cook on very low heat until the rice looks see-through. Add the nuts, currants, cinnamon, mint and 2/3 cup of water. Stir occasionally at low heat. Cook until all the water evaporates and put aside.

Cut off the tops of the apples using a small knife, but don't throw them away as you will put them back on after you stuff the apples. Core the apples and make a room for a filling (picture).

Stuff the apples with the filling by using a teaspoon. Cover the tops of the apples with their tops. Place in a medium-size pot along with 1/4 cup of water. Drizzle the olive oil over the apples. Cover and cook at low heat for 10-12 minutes.